A kitchen device used to measure the weight of ingredients and other food.

Kitchen scales are

available in balance or spring models. A balance scale will give a more accurate reading than a
springscale. Using a scale will result in a more accurate measurement of the ingredients than
by measuring it by volume.
A meat thermometer or cooking thermometer is athermometer used to measure the internal
temperature of meat, especially roasts and steaks, and other cooked foods.
kitchen timer (plural kitchen timers) A device that can be set for a number of minutes (usually
up to one hour) that sounds an alarm such as a bell or buzzer when the specified amount of
time has elapsed; commonly used when cooking or baking.
A dough cutter is a kitchen utensil often found in professional and home kitchens, which is primarily
used in baking. Though there are several different possible designs for this utensil, it typically
consists of a handle and a wide “blade” that comes from the handle and can be used to scrape and
cut dough. The blade itself is not necessarily sharp, usually the same sharpness as a butter knife,
but is thin enough to effectively get under dough and separate it quite effectively. A dough cutter can
be made with a wooden or plastic handle that is connected to a metal blade, or it can be a single
piece of metal that is rolled at one end to form a handle.

Also called a bench knife or board scraper, a dough cutter is a valuable tool for any baker, since it
can be used for a number of different purposes. The basic design consists of a handle that is
designed to be held by one hand and a blade that extends from the handle. This blade usually
comes from the side of the handle, not the top like most other knives, and is fairly thin. The thinness
is intended to allow the edge of the blade to get under dough and separate it more precisely.

A mixer is a kitchen utensil which uses a gear-driven mechanism to rotate a set of beaters in a
bowl containing the food to be prepared. It automates the repetitive tasks of stirring, whisking or
beating. When the beaters are replaced by a dough hook, a mixermay also be used to knead.
Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and
add strength to the final product. Its importance lies in the mixing of flour with water.
A sieve, or sifter, is a device for separating wanted elements from unwanted material or for
characterizing the particle size distribution of a sample, typically using a woven screen such as
a mesh or net or metal. The word "sift" derives from "sieve".
A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to
make pastries. The tool is usually made of narrow metal strips or wires attached to a handle,
and is used by pressing down on the items to be mixed (known as "cutting in").
A pastry brush, also known as a basting brush, is acooking utensil used to spread butter, oil
or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon
fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.
A whisk is a cooking utensil which can be used to, blend ingredients smooth, or to incorporate
air into a mixture, in a process known as whisking or whipping. Most whisksconsist of a long,
narrow handle with a series of wire loops joined at the end. ... Whisks are also made from
bamboo.

cook·ie cut·ter
 ˈko͝okē ˈkədər/
noun
NORTH AMERICAN
1. a device with sharp edges for cutting cookie dough into a particular shape.
o denoting something mass-produced or lacking any distinguishing characteristics.
modifier noun: cookie-cutter
"a cookie-cutter apartment in a high-rise building"
pastry cloth. noun. a large piece of coated fabric used as a nonstick surface for kneading and
rolling out dough.
Decorating tips are the nozzles on the end of a pastrybag that the frosting or filling is forced
through to apply it to cakes, cookies, or pastries.

noz·zle
ˈnäzəl/
noun
plural noun: nozzles
1. a cylindrical or round spout at the end of a pipe, hose, or tube, used to control a jet of
gas or liquid.
is a device designed to control the direction or characteristics of a fluid flow (especially to
increase velocity) as it exits (or enters) an enclosed chamber or pipe. .
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped,
hand-held bagmade from cloth, paper, or plastic that is used to pipe semi-solid foods by
pressing them through a narrow opening at one end, for many purposes including cake
decoration.
a device for applying a pattern, design, words, etc., to a surface, consisting of a thin sheet of
cardboard, metal, or other material from which figures or letters have been cut out, a coloring
substance, ink, etc., being rubbed, brushed, or pressed over the sheet, passing through the
perforations and onto the surface.
A cooling rack (also known simply as a wire rack) is used to allow air to circulate freely to cool
baked goods, and to prevent them getting soggy from condensation. A tight grid is typically the
best format for a cooling rack, to prevent thin baked goods from breaking or falling through.
 A round mould in the shape of a half torus so that when the food is demoulded it forms a
round ring on the plate. Used for cakes, desserts, jellies, savoury custards, etc.
A baking pan is a pan of any shape or size that is used to bakecookies, pies, breads, biscuits,
cakes, or specialty baked goods. Today, they are usually made of light- to heavy-gauge steel,
although heavy-gauge aluminum is used in the construction of two-layer, insulated baking pans
loaf pan. : a deep rectangular pan of metal or glass used for bakingfood in the form of loaves.
A jelly roll pan (typically 10½ by 15½ inches) is simply a smaller version of a
rimmed baking sheet (about 12 by 18 inches). When it comes to equipping your
kitchen, baking sheets are more versatile. You can use one to roast a large batch of
vegetables, bake a dozen or more cookies, or even make a large sheet cake.

Another type of pan is round pans. They are usually made from aluminum and with or without non-stick coating. They

are wonderful for layered type of cakes and genoise cakes. Round pans are come in several sizes, with sizes ideal

for cakes are 8.5 to 9.5, 9.5 to 10.5

There are also square pans, usually made from both aluminum and tin. The standard size of 9 inches by 9 inches by

2 inches is ideal for preparing brownies, bars, and slices. The cakes that are baked in this pan appear uneven, with

the side portion thinner while those near the center portion are thicker and mounted.

Rectangle pans are variations of the square pan. These create a rectangular shaped cake, as the name connotes.

Rectangular pans are made from aluminum or tin. The size of the pan is 9 inches by thirteen inches by two and a half

inches. Similar with square pans, desserts baked in this type of pan have irregular appearance, with the center

thicker and higher than those on the sides of the pan.

Loaf pans are ideal for any cake recipes and loaf breads. It normally holds an aluminum body. Loaf pans have

nonstick surfaces to easily remove finished products.

There are also special pans for making muffins. This muffin pan comes with non-stick coating and is made in

aluminum or cast iron.

Article Source: http://EzineArticles.com/2538690

tube pan. noun. A round pan with a hollow projection in the middle, used for bakingor molding
foods in the shape of a ring. tube pan.
pie pan (plural pie pans) (cooking) A pan for holding and shaping the dough and filling of
a pie, made of a heat-conducting metal, glass or other ceramic, and (more recently) silicone.
cup. : a heat-resistant cup of porcelain or glass in which an individual custard is baked.
in custard. mixture of eggs, milk, sugar, and flavourings which attains its consistency by the
coagulation of the egg protein by heat. ... Flan, or crème caramel, is acustard baked in a dish
coated with caramelized sugar that forms a sauce when the custard is unmolded.
A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include
cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing,
blending, and measuring; different utensils are made for each task.

a flat, shallow container or receptacle made of wood, metal, etc., usually with slightly raised
edges, used for carrying, holding, or displaying articles of food, glass, china, etc. 2. a removable
receptacle of this shape in a cabinet, box, trunk, or the like, sometimes forming a drawer. 3.
 an accordion-sided paper or foil cup in which cupcakes and muffins are baked and then
removed for individual servings; also called cupcake liner, cupcake cup. We got sports-
themed baking cups for his party. Usage Note. cooking.

saucer
[saw-ser]
Spell Syllables
 Word Origin
See more synonyms on Thesaurus.com

noun
1.
a small, round, shallow dish to hold a cup.
2.
something resembling a saucer, as in shape.
Parchment paper and bakery release paper are cellulose-based papers that are used
in baking as a disposable non-stick surface. Both are also called bakerypaper or baking
paper. They should not be confused with waxed paper, also known as wax paper or rarely as
butter paper.
The definition of a cookie sheet is a baking tool consisting of a relatively flat piece of material
(usually metal and often with handles) onto which cookies and other items are placed to be
cooked in the oven. An example of a cookie sheet is the silver tray on which you bake your
chocolate chip cookies in the oven

ovenproof
[uhv-uh n-proof]
Spell Syllables
 Examples
 Word Origin
adjective
1.
capable of withstanding the heat of an oven; safe for use in cooking inan oven :

kettle a metal container in which to boil liquids, cook foods, etc.; pot. ... any of various metal
containers for heating liquids
A casserole (French: diminutive of casse, from Provençal cassa "pan") is a large, deep dish
used both in the oven and as a serving vessel. The word is also used for the food cooked and
served in such a vessel, with the cookware itself called acasserole dish or casserole pan.
 A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, and browning
foods. ... While a sauté pan can be used like a frying pan, it is designed for lower heat cooking
methods, namely sautéing.

steam·er
ˈstēmər/
noun
1. 1.
informal
a ship, boat, or locomotive powered by steam.
2. 2.
a type of saucepan in which food can be steamed.

port·a·ble

ˈpôrdəb(ə)l/
adjective
1. 1.
able to be easily carried or moved, especially because of being a lighter and smaller
version than usual.
"a portable television"
synonyms: transportable, movable, mobile, travel; More
o
o
noun

ther·mo·stat

ˈTHərməˌstat/
noun
1. a device that automatically regulates temperature, or that activates a device when the
temperature reaches a certain point.

broil·ing
 ˈbroiliNG/
adjective
NORTH AMERICAN
1. extremely hot; scorching.

so·phis·ti·cat·ed

səˈfistəˌkādəd/
adjective
1. 1.
having, revealing, or proceeding from a great deal of worldly experience and knowledge
of fashion and culture.
"a chic, sophisticated woman"
synonyms: worldly, worldly-wise, experienced, enlightened, cosmopolitan, knowledgeable; More

o
2. 2.
(of a machine, system, or technique) developed to a high degree of complexity.
"highly sophisticated computer systems"
synonyms: advanced, modern, state of the art, the latest, new, up-to-the-minute;
con·ven·ient

kənˈvēnyənt/
adjective
1. fitting in well with a person's needs, activities, and plans.
"I phoned your office to confirm that this date is convenient"
synonyms: suitable, appropriate, fitting, fit, suited, opportune, timely, well
timed, favorable, advantageous, seasonable, expedient
"a convenient time"
o involving little trouble or effort.
"the new parking lot will make shopping much more convenient"
o situated so as to allow easy access to.

per·fo·rate
 verb
past tense: perforated; past participle: perforated

ˈpərfəˌrāt/
1. pierce and make a hole or holes in.
"the worms had perforated the pages of the book from cover to cover"
synonyms: pierce, penetrate, enter, puncture, prick, bore through, riddle
"a shell fragment perforated his left lung"
o make a row of small holes in (paper) so that a part may be torn off easily.

baf·fle

ˈbafəl/
verb
1. 1.
totally bewilder or perplex.
"an unexplained occurrence that baffled everyone"
synonyms: perplex, puzzle, bewilder, mystify, bemuse, confuse, confound, disconcert; More

2. 2.
restrain or regulate (a fluid, sound, etc.).
"to baffle the noise further, I pad the gunwales"
synonyms: perplex, puzzle, bewilder, mystify, bemuse, confuse, confound, disconcert; More

noun
1. 1.
a device used to restrain the flow of a fluid, gas, or loose material or to prevent the
spreading of sound or light in a particular direction.

lid

lid/
noun
1. a removable or hinged cover for the top of a container.
"a large frying pan with a lid"
 synonyms: cover, top, cap, covering
"the lid of a saucepan"
o an eyelid.
"eyes now hooded beneath heavy lids"
o BOTANY

tur·bo

ˈtərbō/
noun
1. short for turbocharger.
o a motor vehicle equipped with a turbocharger.
Spiining top

cen·ti·grade

ˈsen(t)əˌɡrād/
adjective
1. another term for Celsius.

Quick Celsius (°C) / Fahrenheit (°F) Conversion:

°F to °C Deduct 32, then multiply by 5, then divide by 9

°C to °F Multiply by 9, then divide by 5, then add 32
 A gas oven is most reliable for baking bread, as the heat is more easily regulated. A
Comprehensive Guide-Book to Natural, Hygienic and Humane Diet Sydney H. Beard. Cover the
bowl and set it in thegas oven or fireless cooker or on the shelf of the coal range.
An oven is a thermally insulated chamber used for the heating, baking or drying of a substance,
and most commonly used for cooking. Kilns and furnaces are special-purpose ovens, used in
pottery and metalworking, respectively.

bread
bred/
noun
1. 1.
food made of flour, water, and yeast or another leavening agent, mixed together and
baked.
"a loaf of bread"
o
o
2. 2.
informal
money.
"I hate doing this, but I need the bread"
verb
1. 1.
coat (food) in breadcrumbs before cooking.
"bread the chicken and fry it in oil"

pas·try

ˈpāstrē/
noun
1. a dough of flour, shortening, and water, used as a base and covering in baked dishes
such as pies.
synonyms: crust, piecrust, croute
"two layers of pastry"
o an item of food consisting of sweet pastry with a cream, jam, or fruit filling.
plural noun: pastries
synonyms: cake, doughnut, croissant, cruller, Danish (pastry), eclair, tart, tartlet, pie
"breakfast pastries"

The difference between bread and pastry is not just in process but also in proportions and
ingredients. Some basic (and simplified) descriptions: Bread is made of flour and water, with a
little yeast and salt. Lots of water is added, relative to the amount of flour (usually around 3 parts
water to 5 parts flour).
TITLE: Bakers, Bread and Pastry. DEFINITION: Mix and bake ingredients according to recipes
to produce small quantities of breads, pastries, and other baked goods for consumption on
premises or for sale as specialty baked goods.

Baking: What is the difference in the process between

bread and pastry?
11 Answers

Louise Marston, I bake at home, but I also took a 6 month culinary programme at Tante Marie's.
Answered Apr 11, 2013
The difference between bread and pastry is not just in process but also in proportions and
ingredients. Some basic (and simplified) descriptions:

Bread is made of flour and water, with a little yeast and salt. Lots of water is added, relative to the
amount of flour (usually around 3 parts water to 5 parts flour). Some fat can be added, but in small
quantities. The dough is mixed thoroughly, and kneaded to develop lots of gluten. Bubbles in the
bread are produced by kneading and yeast.

Pastry is made of flour and fat, with a little water. Proportions vary, but two parts flour to one part
fat is typical. Pastry dough is kept cool when fat is mixed in, to create flakes of dough separated by
fat, which makes it crumbly and crisp. Pastry dough is mixed and manipulated as little as possible to
avoid developing the gluten and making it tough and chewy.

The biggest difference in process is that bread dough is stretched and worked as much as possible;
pastry dough is stretched and worked as little as possible. Bread dough is often kept warm, where
pastry is often chilled.
Pastry is a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries
are often described as bakers' confectionery.

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded
history it has been popular around the world and is one of the oldest artificial foods, having been of
importance since the dawn of agriculture.Wikipedia

gg

pas·try

ˈpāstrē/
 noun
noun: pastry
1. a dough of flour, shortening, and water, used as a base and covering in baked dishes
such as pies.
synonyms: crust, piecrust, croute
"two layers of pastry"
o an item of food consisting of sweet pastry with a cream, jam, or fruit filling.
plural noun: pastries
synonyms: cake, doughnut, croissant, cruller, Danish (pastry), eclair, tart, tartlet, pie
"breakfast pastries"
Origin

bake

bāk/
verb
gerund or present participle: baking
1. 1.
cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a
hot surface.
"they bake their own bread and cakes"
synonyms: cook, oven-bake, roast, dry-roast
"bake the fish for 15–20 minutes"
o
2. 2.
(of the sun or other agency) subject (something) to dry heat, especially so as to harden
it.
"the sun has baked the earth a dusty brown"
synonyms: scorch, burn, sear, parch, dry (up), desiccate;
broil
"the earth was baked by the sun"
Baking: What is the difference in the process between
bread and pastry?
11 Answers
 Louise Marston, I bake at home, but I also took a 6 month culinary programme at Tante Marie's.
Answered Apr 11, 2013
The difference between bread and pastry is not just in process but also in proportions and
ingredients. Some basic (and simplified) descriptions:

Bread is made of flour and water, with a little yeast and salt. Lots of water is added, relative to the
amount of flour (usually around 3 parts water to 5 parts flour). Some fat can be added, but in small
quantities. The dough is mixed thoroughly, and kneaded to develop lots of gluten. Bubbles in the
bread are produced by kneading and yeast.

Pastry is made of flour and fat, with a little water. Proportions vary, but two parts flour to one part
fat is typical. Pastry dough is kept cool when fat is mixed in, to create flakes of dough separated by
fat, which makes it crumbly and crisp. Pastry dough is mixed and manipulated as little as possible to
avoid developing the gluten and making it tough and chewy.

The biggest difference in process is that bread dough is stretched and worked as much as possible;
pastry dough is stretched and worked as little as possible. Bread dough is often kept warm, where
pastry is often chilled.

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HOME / CULTURE /

9 Types of Flour: What They

Are and How to Use Them
 Jess Bolluyt
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 May 24, 2017

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Flour is a pretty obvious baking essential. When you first start baking, you’ll very quickly
learn you need at least a couple of different types of flour in your pantry. All-purpose
flour. Bread flour. Cake flour. Pastry flour. The list goes on. It seems you need at least
one kind for all of your favorite desserts. (We’ll admit that we have fallen in love with at
least few flourless dessert recipes.) You’ve probably seen multiple varieties of flour on
your local grocery store’s shelves. But do you know the differences between those
types?

Unless you’re already a baking aficionado — or even if you are — you might not know
what goes into each variety. And you might not be sure which type will work in which
recipe. Plus, you’re probably not aware that in some cases, you can mix up your own
blend instead of heading to the grocery store. To make things simpler, we’ve put
together an easy overview of the most commonly found varieties. Read on for a
rundown of nine types to learn the distinctive characteristics and uses of each variety of
flour.
1. All-purpose flour

If you bake or cook often, you’ve probably used all-purpose flour. | iStock.com
All-purpose flour is one of the most commonly used types of flour, according to What’s
Cooking America. Berkeley Wellness notes this variety is made from a blend of hard
and soft wheat. That gives it a middle-of-the-road protein and starch content.

The Kitchn explains protein content directly influences how much gluten can be
formed with a particular flour. Flours with low protein contents generate less gluten.
Flours with high protein content generate more. And gluten determines the structure
and texture of a baked good. All-purpose has a 10% to 12% protein content. Bread flour
has more, at about 14% to 16%. But pastry flours (9%) and cake flours (7% to 8%) have
less. SF Gate reports that almost 95% of the white flour sold in the United States
is enriched with iron and B vitamins, including thiamin, niacin, riboflavin, and folic acid.
2. Bread flour

Making bread or another yeasted food? Your best bet is, you guessed it, bread flour. | iStock.com
According to Berkeley Wellness, bread flour is made entirely from hard wheat. The
larger amount of gluten generated by this higher-protein flour helps bread rise higher.
That’s because the gluten traps and holds air bubbles as you mix and knead the dough.

According to What’s Cooking America, bread flour is the best choice for yeasted baking
products, such as bread (hence its name). So what should you do if your recipe calls for
this variety, and you don’t have it on hand? The Kitchn notes you can “bump up a flour’s
protein content” and increase its gluten-producing potential by adding a few tablespoons
of vital wheat gluten to plain old all-purpose.
3. Cake flour

The next time you bake a cake, you’re going to want to have some cake flour on hand. | iStock.com
Cake flour is very finely milled from soft wheat, according to the Huffington Post. That
gives it an almost silky feel. As The Kitchn pointed out, this variety has a low protein
content. It’s also bleached. (Flours that bleach naturally as they age get the label
“unbleached.” But chemically treated flours are “bleached.”)

The bleaching process alters the structure of cake flour’s starches and fats, resulting in
a more acidic pH. The acidity actually helps cakes — and other baked goods with a
large amount of sugar — rise instead of collapsing. Meanwhile, the low protein content
ensures a tender and fluffy texture.

Bon Appétit reports that cake flour is great for, well, cakes. But you should avoid it if
you’re baking bread. If you need cake flour and don’t have it on hand, The Kitchn
recommends adding 2 tablespoons of cornstarch to a cup of all-purpose.
4. Pastry flour

Dedicated bakers will probably come across recipes calling for pastry flour. | iStock.com
Pastry flour is made from soft wheat, which makes it finer than all-purpose flour. Its
protein content places it between all-purpose and cake flours. Food.com notes this
variety is ideal for tart crusts, pie dough, muffins, and some cookie batters. What’s
Cooking America recommends it if you’re trying to achieve a “tender but crumbly
pastry.”

Suppliers offer pastry flour in both whole-wheat and regular varieties. But your local
supermarket might not keep in stock. In that case, you can find it at specialty baking
stores, or order it online. Alternatively, you can mimic its characteristics by mixing a 2-
to-1 ratio of all-purpose to cake flours.
5. Whole wheat flour

Whole wheat flour is rich in nutrients and dietary fiber, but it poses some unique challenges for beginning bakers. | iStock.com/modesigns58
According to The Huffington Post, you make whole wheat flour by grinding entire
kernels of red wheat. Bon Appétit explains that a wheat seed head has three portions:
the germ, bran, and endosperm. White flour includes just the endosperm, not the bran
and germ. But the bran and germ contain the bulk of the fiber and protein.

Because whole wheat flour has all three portions, it’s higher than white flour in nutrients
and dietary fiber. Fine Cooking explains that the bran in whole wheat flour tears strands
of gluten, thus inhibiting gluten development. And Bon Appétit notes that whole wheat is
more absorbent than white flour. That necessitates the use of more liquid and results in
a stickier dough, which can be challenging for novices. You can offset the effect — and
subdue the telltale whole wheat taste — by blending whole wheat and all-purpose
flours.
6. White whole wheat flour

To make your homemade bread even healthier, choose white whole wheat flour instead of all-purpose. | iStock.com
White whole wheat flour sounds like an oxymoron. But this variety contains the
endosperm, germ, and bran of a paler variety of wheat, called hard white wheat,
according to Bon Appétit. It tastes slightly sweeter than traditional whole wheat, thanks
to its lower tannin content.

Despite the difference in look and taste, whole wheat and white whole wheat flours have
the same nutritional value. For that reason, The Huffington Post recommends using this
variety blended with all-purpose “to achieve heartier and healthier results” than if you
used all-purpose flour on its own. Not convinced yet? The Mayo Clinic explains, “If you
prefer the taste and texture of white bread but want the natural nutritional benefits of
whole wheat, choose white whole-wheat bread.”

7. Oat flour

Oat flour comes from ground oats, and you can even make it at home. | iStock.com
Oat flour doesn’t come from wheat. Instead, it’s made from ground oats. Bon Appétit
reports that oat flour has a superfine, even fluffy texture. And its sweet flavor makes it
“one of the most approachable ‘whole grain’ flavors.”

Oat flour is gluten-free and therefore perfect for people on a gluten-free diet. However,
Livestrong notes this variety can leave your baked goods heavy or crumbly. So you
might need to add more liquid or rising ingredients to your recipe. (Or, if you aren’t
gluten-free, Bon Appétit recommends using oat flour in conjunction with a high-gluten
variety, such as bread flour.)
You can find oat flour at the grocery store or health food store. Or you can make it at
home. Just grind dried oats in your food processor or blender until they become a fine
powder. Each 1¼ cups of oats will yield 1 cup of oat flour.

8. Self-rising flour

Get acquainted with self-rising flour if you like making biscuits, pancakes, or cornbread. | iStock.com
Not sure whether you need self-rising flour, or wondering what’s in it? We can help. This
variety is a blend of all-purpose flour, baking powder, and salt, according to The Kitchn.
And yes, you can definitely make it in your kitchen. Mix 1 cup of all-purpose flour with
1½ teaspoons of baking powder and ¼ teaspoon fine salt.

Recipes for breads, biscuits, and pancakes often call for it. Sometimes, you’ll also see it
in cake and cupcake recipes. However, you shouldn’t use it in yeast breads. And unless
you’re really in a pinch, you shouldn’t use it in place of all-purpose. If you did, you would
need to reduce the amount of salt and baking powder in the recipe.
9. Semolina

If you make pasta, you’ll definitely need semolina. | iStock.com

Semolina, which you might run across in recipes for pasta and Italian puddings, is made
from the coarsely ground endosperm of durum wheat. What’s Cooking America notes
durum wheat is the hardest type of wheat. Interestingly enough, semolina has the
highest gluten content of all flours.

The Kitchn reports you might see semolina flour labeled as 00 flour, a finely ground
pasta flour that has a mid-range protein content of about 11% to 12%. The gluten from
durum wheat flour tends to be strong but not very elastic. In contrast, the gluten in flours
made from red wheat is both strong and elastic.

The Kitchn says semolina gives “a nice bite” to breads and pasta — “but not as much
chew.” However, Bon Appétit reports that 00 flour is too fine to make a good bread.

Catherine Northington also contributed to this post.

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